When I set out to make vegan tiramisu, I was attempting to make the beautiful layered dessert we all know and love. But, as the imperfect vegan, I guess I should’ve known it would come out looking less than perfect! 😂
I followed Chef Chloe’s recipe from her Vegan Italian cookbook (absolutely love), so full credit to her for this pure genius. However, the messiness is all mine!
Of course I don’t have a trifle bowl (who does?) so I improvised and used wine glasses for single serving goodness. No matter what it looked like, it tasted super delicious and was a scrumptious, decadent treat for a rainy day!
Here’s how to make it, as paraphrased from Chef Chloe:
For the cake
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup Water
1/2 cup vegetable oil
3 Tbsp white vinegar
1 Tbsp almond extract
For the whipped coconut cream (or you could buy coconut whipped cream if it’s available to you!)
1 can coconut milk, chilled overnight (be careful not to shake)
1/2 cup powdered sugar
For the cake drizzle
3/4 cup water
3 Tbsp instant espresso
2 Tbsp dark rum
1/2 cup dairy-free chocolate chips, ground up in a food processor
Place your mixer’s beaters and a mixing bowl into the freezer. Preheat the oven to 350 degrees. Lightly grease a 9 inch round cake pan with vegan butter or non-stick spray. In a large bowl, sift together flour, sugar, baking soda, and salt. In a different bowl, whisk together 3/4 cup water, oil, vinegar, and almond extract. Pour the wet mixture into the dry mixture and mix until just combined (do not overmix). Pour the batter into the prepared pan and bake for 28-30 minutes or until a toothpick in the center comes out clean. Rotate the pan halfway through cooking. Let the cake cool completely.
Meanwhile, in a measuring cup, mix together 3/4 cup water, rum and espresso powder. Remove the bowl and beaters from your freezer. Carefully open the can of coconut milk, and skim the thick cream from the top of the can, making sure not to include any of the thinner coconut milk at the bottom of the can. Place cream in the cold bowl and add powdered sugar, and beat for a few minutes until it becomes a whipped coconut cream. Place in the fridge until you’re ready to assemble.
To assemble, cut the cooled cake into 1 inch cubes. In your serving dish, place one layer of cake cubes, drizzle with the espresso soak, top with dollops of whipped cream and sprinkle with dark chocolate pieces. Repeat with two more layers. You can eat immediately or you can let it chill overnight, whichever you prefer!